This is a wonderful vegetarian alternative for poke – and sure-to-be summertime favorite,” the Top Chef: All-Stars winner tells Us Weekly. “Compressing the watermelon is optional; however, it will supply the fruit a deeper color, almost comparable to ahi tuna. Blais also indicates the usage of the great exceptional ponzu and sesame oil to be had to make the “easy dressing definitely shine. The dish also gets flavorful enhanced from two one-of-a-kind types of salt. “When combining watermelon, tomato, ponzu, sesame oil, and inexperienced onions, blend in Morton first-rate sea salt to ensure the components are flippantly lined with taste,” the So Good writer advises. Finish with Morton coarse sea salt to feature texture to the poke.
Furthermore, if you’re looking to reduce your meal waste, Blais says the poke can be repurposed and thrown in a salad as a part of a 2d meal. “Toss completed poke together with your favorite salad vegetables and diced, cooked hen to make a chopped Chinese chook salad, or serve the poke over cooked brown rice or grains to turn it into a heartier choice,” he tells Us. Furthermore, if you’re looking to lessen your meal waste, Blais says the poke may be repurposed and thrown in a salad as part of a 2d meal. “Toss finished poke together with your favored salad greens and diced, cooked bird to make a chopped Chinese hen salad, or serve the poke over cooked brown rice or grains to turn it right into a heartier option,” he tells Us.
Optional: Compress watermelon by using setting it in a vacuum-sealed bag, eliminating all air and sealing closed. This compresses the juices within the watermelon and looks similar to tuna poke—set oven to 350 tiers. Lay pine nuts in a single layer on a baking tray and toast in the oven till golden brown, about four minutes. Remove and set aside to cool—dice tomatoes into medium-sized portions. Remove the skin and pit of the avocado and cube into medium-sized portions. Mix with the juice of 1 lime and Morton fine sea salt. Fold in watermelon, tomato, ponzu, sesame oil, and inexperienced onions.
Divide poke into four bowls and pinnacle with seaweed salad, pine nuts, and sesame seeds. Finish with a sprinkle of Morton coarse sea salt. Recipe Scrapbook Album Page Layouts Once you have your themes, you are ready to layout the pages of your recipe scrapbook albums. There are many approaches to page layout, and you may have one you have used often. Here is one way of doing it.
1. Select the photo(s) to be used on a 2-page spread or single page. If they are colored photos, select scrapbooking paper to complement them. Be sure you use acid-free paper to protect your memories.
2. Layout your scrapbooking paper to fit the page. Be creative with your paper. Nostalgic kitchen wallpaper is a good choice for old recipes. Italian recipes might find a home on red and white checkered paper reminiscent of a tablecloth. If your recipe scrapbook album includes a recipe for Fish and Chips, you might want a scrapbooking paper on that page to look like an old newspaper.
3. Once you have placed your scrapbooking paper, begin to arrange the recipe and accompanying photos. Typed recipe cards are fine, but if your recipes are hand-written by the person who created them, it will give your recipe scrapbook albums a more personal touch.